Using a large stock pot, saute onions, celery and garlic granules in margarine, over low heat until onions are tender.
Slowly stir in flour with 250ml chicken stock to make a roux. Stir until well mixed.
Add remaining chicken stock, carrots, potatoes, parsley, pepper and dill. Bring to the boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.